Get ready for some feel-good eats…specifically this healthy, colorful, easy to adapt, no-stress buddha bowl recipe. This is where lunch is at. And maybe dinner.

Made with some of my fav ingredients—chopped fresh kale, roasted sweet potatoes, quinoa, avocado, and edamame—and topped with a creamy tahini dressing, this healthy bowl is hearty, filling, and taste-loaded.

My suggestion, so you can whip this up for lunchtime in no time flat, is to cook the quinoa and roast the sweet potatoes ahead of time (at your leisure…like the night before, while Netflix surfing). Pop both into the fridge and tomorrow’s lunch is going to be easy-peasy.

Having cooked quinoa on hand, in my fridge, on a weekly basis is all kinds of awesome. It makes this recipe a breeze and also thisherb loaded kale and quinoa salad. Not to mention that quinoa keeps for days in the fridge, is quickly made in 15 minutes and boasts super-food, nutrient/protein-dense status.

How to make this kale quinoa sweet potato buddha bowl

In a mason jar or small mixing bowl, combine tahini, mayo, lemon juice, water, salt, and pepper until creamy and easily poured. You can add a touch more or a touch less water to reach that perfect dressing consistency. Set aside.

Drizzle the creamy tahini dressing over top, add a pinch of kosher salt and fresh pepper and toss to coat.

Dig. In.

This recipe is super adaptable. If you don’t have sweet potatoes on hand to roast, carrots, cauliflower or beets make great substitutes. Other easy swaps? Try chickpeas in place of the edamame, or couscous or brown rice in place of the quinoa. It will all taste delish topped with the creamy dressing.

If you give this buddha bowl recipe a go, please let me know/give it a rating below. I really love to hear from you!

Kale Quinoa Sweet Potato Buddha Bowl

Made with chopped fresh kale, roasted sweet potatoes, quinoa, avocado, and edamame, and topped with a creamy tahini dressing.

Prep Time15mins

Cook Time45mins

Total Time1hr

Course: Lunch, Main Dish, Salad

Cuisine: American

Keyword: buddha bowl, Sweet Potato Buddha Bowl

Servings: 1person

Author: Bri @ monday sunday kitchen

Ingredients

Buddha Bowl

1/2cuproasted sweet potatoesroasted at 400 degrees for 35-40 minutes*

1/3cupcooked edamameboiled for 3-4 minutes, the drained

1/2cupcooked quinoaas per package instructions

1/2a ripe avocadochopped

1extra large kale leafwashed, stemmed, chopped and given a little drizzle of olive oil, plus a sprinkle of Kosher salt and fresh pepper

kosher salt and fresh pepper

Tahini Dressing

1/4cupmayo

1/4cuptahini

juice of one lemon

2-3tbspwater

pincheach of kosher salt and fresh pepper

Instructions

In a mason jar or small mixing bowl, combine tahini, mayo, lemon juice, water, salt, and pepper until creamy and easily poured. You can add a touch more or a touch less water to reach that perfect dressing consistency. Set aside.

Roast for 35 to 45 minutes (tossing halfway through) until browning and tender and sweet.

Adapting this recipe

This recipe is super adaptable. If you don’t have sweet potatoes on hand to roast, carrots, cauliflower or beets make great substitutes. Other easy swaps? Try chickpeas in place of the edamame, or couscous or brown rice in place of the quinoa. It will all taste delish topped with the creamy dressing.